Honey Orange Winter Vegetable Medley Recipes
HONEY-ORANGE WINTER VEGETABLE MEDLEY
Tossed in sweet-savory sauce, this hearty veggie side makes a lovely addition to a holiday dinner. -Jennifer Coduto, Kent, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Place the vegetables in a greased shallow 3-qt. baking dish or 13x9-in. baking pan. In a small bowl, combine broth, marmalade, honey, lemon juice and seasonings. Pour over vegetables and toss to coat. Dot with butter. , Cover and bake 30 minutes. Uncover and bake 30-40 minutes longer or until vegetables are tender.
Nutrition Facts :
WINTER VEGETABLE MEDLEY
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with broccoli and cauliflower, about 3 minutes, then snow peas about 3 more minutes, then cherry tomatoes, until all vegetables are fork tender (a fork can easily be poked through). Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter.
ORANGE VEGETABLE MEDLEY
Make and share this Orange Vegetable Medley recipe from Food.com.
Provided by Frenzy
Categories Vegetable
Time 40m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- - In a cup, combine the minced garlic, tomato paste, water, soy sauce and flour
- - In a wok, heat oil and fry the chopped garlic and peppers
- - Add the mushrooms and stir-fry for 2 minutes
- - Add the vegetables and the mixture and simmer for 3 minutes.
- - Add the tofu and simmer again for another 1 minute.
Nutrition Facts : Calories 169.8, Fat 5.8, SaturatedFat 0.7, Sodium 280.4, Carbohydrate 25.8, Fiber 5, Sugar 7.3, Protein 7.1
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
HONEY-ROASTED VEGETABLES
Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.
Nutrition Facts : Calories 372 g, Fat 15 g, Fiber 8 g, Protein 5 g
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